I love FISH! But I am definitely intimidated by cooking fish. Hubs loves fish, you can see my dilemma.
So I thought of those cedar planks I had seen at The Fresh Market. This may be my best shot at decent grilled salmon. With cedar plank in cart, I set out for salmon. On recommendation from the fish monger, I also grabbed some fresh fennel, an orange and a lemon as well as all the ingredients needed for my favorite Pesto recipe.
Thus, began my challenge. Perfectly grilled Salmon stuffed with sliced lemon, orange and fennel fronds. Sides to include, Braised Fennel Bulbs with Orange and Pesto, Roasted Asparagus.
Here’s what you”ll need for the Salmon and the Braised Fennel:
1 large Cedar Plank
1 large Salmon Fillet (I used a 2 lb filet)
4 large Fennel Bulbs with Fronds
3 cloves of Garlic
2 medium Oranges
2 large Lemons
1/2 cup of good White Wine
1/2 cup Vegetable Broth
1 cup of Pesto
1 tbsp Dried Dill
Kosher Salt & Pepper
Wash Fennel thoroughly and pat dry. Remove the fronds from the bulbs. Set bulbs aside.
Soak cedar planks in water for approximately 20-30 min. Make sure to wash salmon and pat dry. Make a long thin slit with a sharp knife at a 45 degree angle along the top of the fillet. Gently layer in the the sliced citrus and fronds. Season Salmon with Salt, Pepper and Dill and Olive Oil.
Quarter the fennel bulbs, Squeeze juice of 1 lemon and 1 orange in to a small mixing bowl. Add to Pesto and toss the fennel bulbs with mixture. In a dutch oven bring 2 tbsp of olive to medium high heat, place the bulbs in flat side down in the oil. Sear bulbs just until slightly browned. Remove bulbs. Add chopped garlic to the oil and brown, add the wine to de-glaze. Return bulbs to dutch oven add vegetable broth just until the bulbs are submerge about half. Place in a 350 degree oven for 20 – 25 minutes.
Remove the bulbs and set aside, place dutch on on a medium high burner and let braising liquid reduce by half, return bulbs and coat.
Place cedar plank and salmon on the grill once its reached at least 500 degrees. Then step away and let the grill work its magic. Peek on it after about 15 – 20 minutes, Determine by touch or temp for desired “doneness”. Once you reached the proper temp for you, Remove from grill, loosely tent with foil and let rest for 5=7 minutes.
Slice the salmon into 3 inch portions being sure that each portion has plenty of the Fennel Fronds and Citrus. Serve on a bed of jasmine rice or just with the Braised Fennel and Roasted Asparagus.